Gildas, two ways


The classic Gilda / Toya Legido – ICEX

If you’ve been in San Sebastián for the International Cheese Festival these past couple of days, then you most certainly will have spent some of your time in this incredible city sampling its excellent selection of pintxos

And, if this is the case, then you will definitely have tried your fair share of Gildas, a classic Basque pintxo that is perhaps one of this city’s most iconic.

But once you leave San Sebastián behind, there’s no reason that your love affair with this simple and beloved pintxo need end.

Try these two recipes for Gildas, one simple and the other from haute cuisine Spanish chef Paco Peréz.

Gilda. Chili pepper and anchovy skewers

Ibarra chili peppers with two anchovies




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